According to the Universal Guideline for Human and Planetary Health, (WFPB.ORG),
Human and environmental health are dependent on one another. What we consume greatly influences our personal health, the economic health of our countries, and the health of the planet we all share.
Only a low-fat, whole food, plant-based dietary pattern has been clearly demonstrated to reduce the risk of many chronic diseases for decades and has been associated with improved wellbeing in all aspects of human health . . .
In the wake of Coronavirus, this idea becomes even more urgent. Folks who get the virus on top of some existing conditions are getting very sick and/or dying. Boosting immune function by eating more whole plant foods (for example, eating a sweet potato rather than sweet potato chips) and by hydrating, means you are being proactive, which I believe is just as important as washing your hands. And being proactive is a much better approach than panicking or worrying about a vaccine, wouldn’t you agree?
One cup of bok choy has about 75% of the RDA of Vitamin C, which, although you may have heard reports to the contrary, has been shown to help people who have the virus. Remember the info on propaganda in my Hydration – No, Really post? It applies here.
Bok Choy Soup is one of my easiest go-to recipes. It doesn’t require much time in the kitchen, and it’s amazingly delicious. I have shared it with friends, some of whom weren’t previously familiar with the vegetable, and they love it too. With the addition of a few chopped Yukon gold or baby red potatoes, it can be made heartier for chilly nights.
A big thanks to www.Vegannie.com for the idea.
Let me know what you think if you give it a go!
Yield: 4-5 servings
1-2 tbsp olive oil
1 yellow onion, chopped
1/2 bunch celery, sliced
4 cloves garlic, minced
1/4 tsp crushed red pepper
Himalayan salt to taste
15 oz cannellini beans, drained
*3 bouillon cubes
*6 cups water
1 large bunch of bok choy, chopped into 1” pieces (or 4-6 baby bok choys)
(*or sub 6 cups of your favorite broth)
Sauté the onions and celery in the olive oil over medium-low heat for 8-10 minutes, until the onions start becoming translucent. Add the garlic and sauté, stirring, for another minute. Add crushed red pepper and sprinkle with salt. Add beans and stir for another minute or two. Break up the bouillon cubes over the beans and add the water. Increase the heat to high. Once it is almost boiling, whisk the soup so that the bouillon cubes dissolve completely. Add the bok choy and reduce to a simmer for 8-10 minutes, or longer if you prefer the greens softer. Add salt to taste. Enjoy!